Baked stuffed paccheri are a succulent main course rich with béchamel and lots of melty mozzarella! A true delicacy to enjoy with family at Sunday lunch.

A dish that requires time and dedication, which is why I suggested it for Sunday lunch, a day when you are home and want to prepare a good dish to pamper your loved ones.

Baked stuffed paccheri are dressed with a mixed minced meat ragù flavored with grated Grana, an enticing main course with an innovative presentation.

If your family loves baked pasta dishes, here are some inviting recipes.

Portions: 8
Cooking methods: Stovetop, Oven
Cuisine: Italian

Ingredients

14 oz of paccheri
1.1 lbs of mixed ground meat
3 cups of tomato sauce
1 glass of red wine
1.8 oz of grated Grana
7 oz of julienne mozzarella
1 small white onion
to taste of salt
to taste of white pepper
to taste of extra virgin olive oil
1.3 cups of milk
0.7 oz of butter
2 tablespoons of grated Grana
Half teaspoon of granular broth
to taste of flour

Tools

Springform pan

Steps

In a pan, pour the extra virgin olive oil and finely chopped onion, let it gently wilt.
Add the mixed ground meat, let it brown for a few minutes, stirring often.
Deglaze with red wine and incorporate the tomato sauce.
Season with salt and white pepper.
Let it cook for 30 minutes over low heat.
At the end of cooking, the ragù should not be dry.
For the preparation of the recipe, I used a 10-inch diameter springform pan, and to use the right amount of pasta, I filled the mold, which in my case corresponds to 14 oz of paccheri.
Cook the paccheri in boiling water and proceed with the preparation of the béchamel sauce.
In a pot, pour the milk, butter, grated Grana, and the teaspoon of granular broth.
Heat on the stove.
In a bowl, pour some flour and water to prepare a thick batter, which you will pour into the hot milk.
Stir with a whisk until it reaches thickness.
Butter and sprinkle the mold with breadcrumbs.
Pour the grated Grana into the meat ragù, mix.
Drain the paccheri and arrange them in the mold for filling.
With a spoon, pour a portion of ragù into each pacchero to fill them.
After filling them, cover with béchamel sauce and top with julienne mozzarella.
Bake at 392°F for 30 minutes.